Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the cooked and shredded chicken, softened cream cheese, garlic powder, onion powder, dried parsley, salt, and black pepper. Mix until everything is thoroughly blended.

Unroll and gently flatten the crescent roll dough on a clean surface. Divide it into triangles.

Take a spoonful of the chicken filling and place it in the center of each triangular piece of dough. Fold the dough over the filling to create a pillow shape, pinching the edges tightly.

In a small bowl, whisk together an egg to create an egg wash. Brush this wash over the tops of the filled dough pillows.

Place the assembled Chicken Pillows on the prepared baking sheet and bake for about 20-25 minutes, or until golden brown.

While the Chicken Pillows are baking, prepare the creamy sauce by melting butter in a saucepan and adding flour to create a roux. Gradually whisk in whole milk and heavy cream until thickened, about 5-7 minutes.

Stir in grated Parmesan cheese, garlic powder, salt, and black pepper to taste. Continue to stir until the cheese melts and the sauce is smooth.

Remove the Chicken Pillows from the oven, drizzle the creamy Parmesan sauce over them, and serve warm.